Got a recipes for latkes with a sauce?

Answer 1

INGREDIENTS
10 russet potatoes, peeled and shredded
1 carrot, peeled and shredded
1 onion, finely diced
5 cloves garlic, crushed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 cup olive oil
2 tablespoons all-purpose flour
2 cups dry bread crumbs
salt and pepper to taste
olive oil for frying, as needed
DIRECTIONS
Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.
Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.

Answer 2

Depends how many you want to make:
I made about 30 latkes yesterday and this was the recipe:
2 eggs beaten very well
4 Large Baking potatos,peeled and grated (fine grate) and squeeze out as much liquid from it as you can, it dosnt have to be very dry, just not mushy
1 onoin grated
matzoh meal, to bind it all together
Mix the potatos and onion with a little salt and pepper.
Add the eggs and beat this alltogther untill fluffy.
Add some matzoh meal untill you have a semi dry consistency, not too dry(beeter to be a little wet)
Fry in canola oil and filp as the edges turn brown.
Dry on paper towel and enjoy with applesacuse ro sour cream

http://www.takemetojapan.com

Answer 3

My paternal grandparents kept kosher, my mama was a shiksa. Her version of latkes were wonderful. She served them with pot roast and brown gravy.
Blender Latkes:
Into the bottle of a blender, crack one egg.
Add a half cup of flour. Blend.
Dice one yellow onion. Add to blender. Blend.
Scrub and peel 4 large russet potatoes. Cut into eighths. With the motor running and the large cover on, push the cut potatoes through the center hole until all are blended in. Salt and pepper to taste.
Heat oil in a cast iron frying pan, drop by spoonfuls into hot oil. Turn when edges turn brown. Drain on paper towels, keep warm in oven until all are cooked.

Answer 4

I've never learned how to make them... I go to my mother and father's house to enjoy them. Mom makes 'em with potatoes and onions and maybe some egg... and... not sure what else. But we have ALWAYS eaten them with sour cream and/or apple sauce.

Answer 5

my mum use to grate the potatoes but now she mashes then and adds a lil sour cream and chives and a beaten egg. sometimes i get her to add chili flavored tuna (we eat allot of fish) or sweet corn... needless to say we are very inventive